July 4th in a Jar

"The cake gets its fun color and flavor from Jell-O, a childhood treat that's so versatile we sometimes add it to sugar cookie dough."

Total Time: 1:50

Prep: 1:00

Level:
Moderate

Yield:
12

Ingredients

2 1/2 cups flour

2 tsp. baking powder

1 c. whole milk

1 c. frozen raspberries

1 package JELL-O gelatin

1 c. unsalted butter

1½ c. sugar

2 tbsp. sugar

4 large eggs

1 tbsp. pure vanilla extract

1 tbsp. cornstarch

½ c. water

1 tbsp. water

3 c. fresh blueberries

1 tbsp. fresh lemon juice

1 c. very cold heavy cream

½ c. very cold sour cream

Directions

Heat oven to 350 degrees F. Lightly coat two 8 1/2- by 4 1/2-inch loaf pans with cooking spray. Line the pans with parchment paper, leaving a 3-inch overhang on the long sides; spray the paper.

In a large bowl, whisk together the flour and baking powder. In a blender, pulse the milk, raspberries, and gelatin until smooth.

Using an electric mixer, beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.

Reduce the mixer speed to medium and beat in the eggs, one at a time, then the vanilla. Add the flour mixture in three parts, alternating with the raspberry mixture and beating until just incorporated.

Divide the batter between the two prepared pans (about 3 cups each) and bake until a wooden pick inserted into the centers comes out clean, about 1 hour. Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, in a small bowl, combine the cornstarch and 1 tablespoon water. In a medium saucepan, bring 1 1/2 cups blueberries, 1/2 cup water, and the remaining 2 tablespoons sugar to a boil. Reduce heat, add the cornstarch mixture and simmer until thickened, about 3 minutes. Remove from heat and stir in the lemon juice and 1/2 cup blueberries. Let cool.

Using an electric mixer, beat the cream and sour cream in a large bowl until stiff peaks form, about 4 minutes.

To assemble, cut one of the cakes into 1/2-inch cubes; divide among twelve 8-ounce jars. (Wrap and store the second cake for another use.) Top with the cream mixture (about 3 tablespoons each), and then the blueberry sauce (about 2 tablespoons each). Sprinkle with the remaining cup blueberries.